The CHICKPEA, SAUSAGE AND SAFFRON CROQUETTES are a tasty and flavorful dish, perfect as an appetizer or snack. These small bites combine the creaminess of chickpeas with the intense flavor of sausage and the unique aroma of saffron.
The croquettes can be paired with a fresh salad, a light sauce such as a yogurt cream, a flavored mayonnaise or a spicy sauce to enhance the flavors.
They are ideal to surprise your guests with a dish that combines simplicity and refinement!
Of course, like all fried foods, they are best enjoyed piping hot, but they also have their charm when served warm. So no more chatter—go and prepare them.
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- Difficulty: Very easy
- Cost: Economical
- Rest time: 12 Hours
- Preparation time: 25 Minutes
- Portions: 12 pieces
- Cooking methods: Boiling, Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/2 cups cooked chickpeas, boiled
- 7 oz sausage
- 1 clove garlic
- to taste extra virgin olive oil
- 1 oz Parmesan
- 1 sachet saffron
- 1 bunch parsley
- to taste salt
- to taste black pepper
- 1 egg (medium)
- to taste breadcrumbs
- 1 1/4 cups vegetable oil
FOR THE CHICKPEA, SAUSAGE AND SAFFRON CROQUETTES YOU WILL NEED
- 1 Pot
- 1 Chopper
- 1 Frying pan
- 1 Saucepan
PREPARATION CHICKPEA, SAUSAGE AND SAFFRON CROQUETTES
The preparation of the CHICKPEA, SAUSAGE AND SAFFRON CROQUETTES is very easy, but requires a bit of time.
First of all, if you use dried chickpeas, soak them for at least 12 hours, drain them and cook in plenty of water for about 2 hours. Salt halfway through cooking.
Once the chickpeas are ready, drain them and let them cool.
Place them in the food processor and pulse until you obtain a sandy texture. Be careful: they should not become creamy, so I do not recommend pre-cooked chickpeas.In a frying pan with a drizzle of oil, brown the garlic clove. Add the sausage removed from its casing and, with the help of a fork, break it up and cook to flavor for 5 minutes.
Add the chickpeas to the pan with the sausage, raise the heat and let everything dry out. Remove the garlic.With the heat off, add the saffron, chopped parsley, Parmesan, season with salt and pepper and mix.
Once the mixture is warm, form balls, dip them in the beaten egg and then in the breadcrumbs.Heat plenty of oil in a high-sided pan and fry the croquettes.
When they are golden brown, drain them and let them dry on kitchen paper.Enjoy your croquettes hot, served with fresh vegetables, cheese creams or whatever you like best.
STORAGE
You can prepare the croquettes in advance and store them in the refrigerator before frying, or freeze them.
You can prepare the croquettes in advance and store them in the refrigerator before frying, or freeze them.
